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Taste Test (taste + test)
Selected AbstractsStudy of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: influence on enzymatic browningJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2006M Serrano-Megías Abstract The present paper describes the effects of maturation on the physicochemical, biochemical and color components of Napoleon and Dominga grape varieties, and on any differences between them. Climatic conditions were taken into account to explain the results obtained. Protein levels increased during ripening and were correlated with pH. Polyphenoloxidase activity was affected by climatic conditions (rainfall) and increased to a greater degree in Dominga than in Napoleon. Taste tests were conducted to determine the contribution of physicochemical and biochemical parameters to the sensorial properties of the grapes. Principal components analysis showed that parameters were correlated in different ways during the ripening period in Napoleon and Dominga varieties. In Dominga AE were correlated to the b parameter and in Napoleon to the L parameter. Copyright © 2005 Society of Chemical Industry [source] Retraining automatic action-tendencies to approach alcohol in hazardous drinkersADDICTION, Issue 2 2010Reinout W. Wiers ABSTRACT Aims The main aim of this study was to test whether automatic action-tendencies to approach alcohol can be modified, and whether this affects drinking behaviour. Design and participants Forty-two hazardous drinkers were assigned randomly to a condition in which they were implicitly trained to avoid or to approach alcohol, using a training variety of the alcohol Approach Avoidance Test (AAT). Participants pushed or pulled a joystick in response to picture-format (landscape or portrait). The pictures depicted alcoholic or non-alcoholic drinks. Participants in the avoid-alcohol condition pushed most alcoholic and pulled most non-alcoholic drinks. For participants in the approach-alcohol condition these contingencies were reversed. After the implicit training, participants performed a taste test, including beers and soft drinks. Automatic action tendencies at post-test were assessed with the AAT, including both trained and untrained pictures, and with a different test (Implicit Association Test, IAT). We further tested effects on subjective craving. Results Action tendencies for alcohol changed in accordance with training condition, with the largest effects in the clinically relevant avoid-alcohol condition. These effects occurred outside subjective awareness and generalized to new pictures in the AAT and to an entirely different test using words, rather than pictures (IAT). In relatively heavy drinking participants who demonstrated changed action tendencies in accordance with their training condition, effects were found on drinking behaviour, with participants in the approach-alcohol condition drinking more alcohol than participants in the avoid-alcohol condition. No effect was found on subjective craving. Conclusions Retraining automatic processes may help to regain control over addictive impulses, which points to new treatment possibilities. [source] Consumer Liking of Refined and Whole Wheat BreadsJOURNAL OF FOOD SCIENCE, Issue 7 2007A. Bakke ABSTRACT:, Preference for refined bread is often cited as a reason for the relatively low consumption of whole wheat bread; only a few studies, however, have examined consumer preferences between refined and whole wheat breads, and the results of these studies are inconclusive. Our objective was to determine if refined wheat bread is preferred to whole wheat bread. We hypothesized that people would prefer refined wheat bread. We conducted a taste test with 89 people. They rated their liking of 9 different breads chosen to represent several comparisons between equivalent refined and whole wheat breads. The participants also rated the intensity of 6- n -propylthiouracil (PROP) and completed a questionnaire about their bread preferences and purchasing habits. We classified the participants by their bread preference and their PROP taster status, and then examined the liking patterns of these subgroups. People preferred refined bread to whole wheat bread when both were made using equivalent ingredients and procedures. They liked the commercial samples of refined and whole wheat breads equally well. When people were classified by their bread preference, those who preferred refined bread liked the refined bread better in all comparisons. PROP nontasters liked all refined and whole wheat breads equally. Sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread. [source] DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE-WHEAT BREAD ROLLSJOURNAL OF SENSORY STUDIES, Issue 6 2007JOANNE DELK ABSTRACT The first objective of this research was to determine if elementary school-aged children preferred refined bread to whole-wheat bread. The second objective was to set a series of difference threshold steps that could be used for an intervention to gradually and undetectably increase whole-wheat flour content in a bread roll. We conducted a taste test with 103 elementary school children in which they rated their liking of bread rolls containing various levels of whole wheat. The rolls with lower levels of whole wheat were liked better than the rolls with higher levels. We established difference thresholds for whole-wheat flour in rolls over the range of 0,100% whole wheat using ascending forced-choice tests. From these thresholds, we established the following series of concentrations (%): 1, 2, 5, 7, 10, 14, 21, 26, 32, 38, 47, 59, 72 and 91. PRACTICAL APPLICATIONS The series of whole wheat concentrations we determined can be used in an intervention to gradually increase the whole-wheat content of bread rolls. More broadly, they could be used by any foodservice operation, manufacturer or cook that wants to gradually increase the whole-wheat content of bread or related products and have that increase remain undetected by consumers. This strategy of gradually increasing whole-wheat content has the potential to markedly increase the consumption of whole grains, thus, improving health. [source] | ||||||||||